Southern Goat Cheese Grits & Vegetable Bowl

Southern Goat Cheese Grits & Vegetable Bowl

Make this southern goat cheese grits and vegetable bowl! It’s a bowl of creamy stone ground grits with goat cheese melted in, topped with garlicky sauteed spinach, roasted sweet potatoes, and black-eyed peas, then topped with salsa verde! Feel free to use any seasonal veggies you like to switch it up.

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Mustard Green and Sausage Orecchiette

Mustard Green and Sausage Orecchiette

Mustard Green and Sausage Orecchiette! Just seven ingredients to make this easy, family friendly meal! Cook sauteed mustard greens with sweet Italian sausage and lightly caramelized onion which adds sweetness to this bitter green. Toss with ear shaped pasta for a dish the whole family will love! Takes less than 30 minutes for this weeknight meal!

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Black-Eyed Pea and Greens Casserole with Cornbread Crust

This Southern black-eyed pea and greens casserole with cornbread crust will ensure plenty of prosperity in the New Year! Enjoy it vegetarian or flavor with a little bacon for luck. 

Wow. In just a few short days, we'll be saying goodbye to 2015 and ringing in a new year. Is it just me, or has this year flown by? Or do I say that every year, completely forgetting the speed at which 365 days passes?

How are you feeling about the New Year? I find most people fall into two camps: excitement or dread. Excited for all the opportunities and experiences that await, or dread for the pressure to come up with an epic, life changing resolution, all while coming off a Christmas cookie (or champagne) hangover.

If you fall in the latter group, be sure to check back here on Wednesday, when I'm sharing my strategy for creating a non-resolution that truly can transform your life over the course of a year. But also, please know I'm a huge fan of starting resolutions/non-resolutions somewhere around January 5th or so. Give yourself some time to breathe after the hectic pace of the holiday season. It's hard to think about what's truly important in life when your brain just wants to focus on post-Christmas sales, which sparkly dress to wear on New Years, and sleep.

Let's save that mental energy and instead think about something a little less exhausting - food. Growing up, I don't know if  we had a traditional New Years food, but since Scott and I started dating 10 (!!!) years ago, I've cooked a Southern New Years feast complete with black-eyed peas, greens, cornbread and pork. Down here, we believe black-eyed peas bring prosperity, greens bring money, pork brings progress (because pigs root forward when foraging, obviously), and cornbread brings gold. Apparently, us Southerners are quite focused on getting rich. Whether the meal actually brings riches or not, who knows, but either way you get a tasty feast.

I like to have fun with the tradition, every year creating a new dish with the same basic elements. Since our tastes lean more plant-centric (and also because I have no clue how to cook a pork roast), I like to use a little bacon for flavoring and greens and black eyed peas as the main ingredients. We've done everything from New Years soups to black-eyed pea patties served over a mess of greens!

Last year I made this casserole to share on the blog, but didn't make enough cornbread to cover the top. Whoops! It was so tasty, I had to attempt again! This is kind of like a Southern version of a tamale pie, with a crispy cornbread topping over a casserole of baked greens, black-eyed peas in a molasses-sweetened tomato sauce. I kept it vegetarian this time, but for New Years, I'd flavor the greens and beans with a couple slices of bacon or stir in a little leftover ham from Christmas.


Black-Eyed Pea and Greens Casserole with Cornbread Crust

Serves 6

Feel free to saute 2 slices of chopped bacon with the onions and garlic to flavor (and for luck!).

Ingredients

Filling: 

  • 1 cup dried black-eyed peas
  • 2 tablespoons olive oil
  • 1/2 yellow onion, finely chopped
  • 1 red bell pepper, seeded and finely chopped
  • 2 garlic cloves, minced
  • 1 large bunch collard greens or kale, stemmed and leaves chopped
  • 1/3 cup water
  • 1 14-ounce can pureed tomatoes
  • 1 1/2 tablespoons molasses
  • 1 tablespoon dijon mustard
  • 1 1/2 teaspoons hot sauce

Cornbread Topping:

  • 1½ cups stone-ground cornmeal
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1 large egg
  • 1½ cups buttermilk or kefir
  • 2 tablespoons avocado oil or extra-virgin olive oil
  • 2 scallions, chopped
  • 2 tablespoons chopped parsley

Instructions

  1. First, cook the black-eyed peas. If you remember, soak them in a big bowl of water overnight/all day (I never remember). Place peas in a large pot and cover with a couple inches of water. Bring to a boil, reduce heat, cover and simmer about 1 hour until tender, but not falling apart. Taste a couple to ensure doneness. Drain and set aside until ready to use.
  2. When ready to cook casserole, preheat oven to 400 degrees.
  3. Heat olive oil in a large sided skillet on medium-high heat. Add onion, garlic and red pepper. Saute until tender, about 5-7 minuets. Add greens and water. Stir, cover and cook 10 minutes until greens are tender. If starting to dry out, add more water. Add tomatoes, molasses, dijon, hot sauce and season with salt and pepper. Simmer 5 minutes. Add black-eyed peas, stir to combine, and pour into large casserole dish. Let sit while you make cornbread topping.
  4. In a large bowl, mix the dry ingredients for the cornbread together. In a medium bowl whisk the egg, buttermilk, and oil. Add the wet ingredients to the dry ingredients and whisk until combined. Whisk in scallions and parsley. Pour cornbread batter evenly over the casserole, spreading with a spatula to even. Place in the oven and bake 25-30 minutes until topping is browned and cooked through.

More lucky recipes for the new year:

Black Eyed Pea Patties with Hoppin' Collards
Black Eyed Pea Patties with Hoppin' Collards
Collard Green Salad with Beets, Black Eyed Peas and Cornbread Croutons
Collard Green Salad with Beets, Black Eyed Peas and Cornbread Croutons
Cornbread Tomato Salad with Buttermilk-Lime Dressing
Cornbread Tomato Salad with Buttermilk-Lime Dressing

Classic Green Smoothie + Review of The Natural Pregnancy Cookbook

This classic green smoothie is naturally sweetened with mango, watermelon and strawberries. Easily digestible and packed with nutrients to jump start your day! 

Disclosure: I was provided with a free copy of The Natural Pregnancy Cookbook. I was not compensated to write this review. 

Remember back in the day when your facebook news feed was filled with pictures from going out the night before and slightly un-PC status updates (which have since been deleted because OMG WHAT DO YOU MEAN FACEBOOK ISN'T PRIVATE?!?!?). Sigh. Those were the days...

Now it's babies. Baby announcements, babies being born, babies in oversized onesies, babies growing into toddlers, toddlers throwing tantrums, toddlers making a mess, toddlers growing into kids, kids throwing tantrums, kids saying totally inappropriate yet hilarious things (my personal favorite of the bunch). Yup, at 31, we're at that age.

Babies just aren't in the cards for the hubs and I (so if that's where you thought this was going, sorry to disappoint). While we love our friends and families kids with all our heart (because we love our friends and families with all our heart), we are just not baby people. I can't think of two people who know less about babies than the two of us. Recently, when Scott saw our friends 2 1/2 year old walking and talking, he exclaimed, "I didn't realize they were already functional at that age!" I made fun of him, but secretly, I was surprised as well.

Except for the basics on how it starts, there's just one thing I know about pregnancy. It's scary. Apparently, there are all these awful people who drown pregnant women with unsolicited advice, especially about diet, leaving them feeling completely overwhelmed and fearful that everything they eat will cause their baby to come out with two heads. And then they judge you if you do not accept said advice.

What jerks.

My pregnant or trying to become pregnant friends frequently come to me for nutrition tips or with questions about dubious advice they were given. Being honest, I'm not the expert when it comes to nutrition during pregnancy. There's a lot I learned for the test then promptly forgot!

So when my friend Dr. Sonali Ruder of The Foodie Physician reached out to see if I'd like to check out her new cookbook, The Natural Pregnancy Cookbook, I happily accepted. Clearly my personal knowledge ain't cuttin' it!

The Natural Pregnancy Cookbook is more than a cookbook. It's as comprehensive a resource on nutrition for pregnancy as you can get without being overwhelming. It discusses everything from healthy weight gain, food safety, nutrients of concern, pregnancy cravings and side effects. And of course, there are tasty recipes for pregnancy that are simple enough to make after the little one comes along. I've got my eye on her salmon oreganata, miso roasted brussels sprouts and roasted butternut squash salad with maple dijon vinaigrette ;)

One other thing I know about pregnancy: morning sickness is awful. I shared an office with someone through two pregnancies. I remember the retching. Consider me traumatized.

It can be difficult to get the much needed nutrients in when you're feeling nauseous. Cold and easily digestible smoothies can be helpful since they don't have a strong scent, which can trigger nausea. Throwing some greens in your smoothie is always a good idea, but especially so during pregnancy. Greens are an excellent source of folate and iron, two critical nutrients during pregnancy.

This green smoothie from The Natural Pregnancy Cookbook is pretty fantastic as a basic smoothie recipe. It's nice and light, but you could always dress it up with a scoop of nut butter or even a little plain protein powder. The recipe calls for watermelon which is out of season right now, but luckily I had some frozen cubes leftover from making my Hawaiian fruit freezes. If you can't get your hands on any, just use extra strawberry. If you're feeling nauseous, throw some ginger in this. Not only is it delicious, but it's been shown to be an effective treatment for morning sickness. 

Also, totally unrelated but I wanted to share pictures from a fun photoshoot I did recently with the lovely Celia of Celia G Photographie. I've been wanting to get professional pictures done for the blog and media work, and I am so so happy with how they turned out! She perfectly captured the joy and easy going attitude I want to convey with my brand. Celia is an absolutely fabulous person and super talented - trust me, I'm much more awkward in real life ;) These pictures are even more special now after the flood. The riverwalk, one of my favorite spots in Columbia where we took most of the pictures, was completely devastated.

Classic Green Smoothie

Serves 2

Feel free to use all spinach or kale if you don't feel like purchasing both.

Ingredients

  • 1 cup spinach
  • 1 cup kale
  • 1 1/2 cups frozen mango
  • 1 1/2 cups fresh or frozen cubed watermelon
  • 1/2 cup frozen strawberries
  • Juice of 1/2 lime
  • 1/2 cup plain Greek yogurt, preferably organic
  • 1/2 teaspoon spirulina (optional)
  • 2 cups unsweetened almond milk

Instructions

  1. Place all ingredients in a blender and puree until smooth. Divide into two glasses and serve.

More smoothie recipes from the archives:

Raspberry Rooibos and Gingery Green Tea Smoothies
Raspberry Rooibos and Gingery Green Tea Smoothies
Turmeric Smoothie with Mango
Turmeric Smoothie with Mango
Wild Blueberry and Ginger Smoothie
Wild Blueberry and Ginger Smoothie

Crispy Kale, Black Rice and Coconut Salad

Crispy kale, black rice and coconut salad is a healthy, fiber packed lunch, perfect for topping with seared tofu or roasted salmon. 

Did you happen to catch that article circulating facebook claiming kale is a "silent killer"? I know. Insert eye-rolling emoji.

When I saw it posted on my feed, I immediately dismissed it because, well, duh. Kale is kale. A few days later, I saw the rebuttal, which of course I clicked on. Gotta love a good science takedown! Basically, the research behind the whole 'kale is toxic' claim is flimsy at best, but more accurately, nonexistent. Read it yourself. How such horrific science was spun in a fairly reputable media source will definitely make you look at nutrition headlines differently.

Rest assured, kale is perfectly nutritious, and while theoretically, any food can be dangerous if consumed in excessive quantities, that's pretty low on my list of concerns. So go ahead, throw some kale leaves in your smoothie, saute it, whip up a big ole' kale salad. You'll be eating one of the most nutrient dense foods out there, and you may even feel happier for it! Thats right, because kale is a Good Mood Food!

Kale certainly has a cultish following among the health conscious and food lovers in general. It can be a bit much, but I must say, the reputation is deserved. Kale tops the charts when it comes to nutrient density. As one of the most nutrient dense foods, kale is rich is brain boosting nutrients!

MAGNESIUM // A deficiency in magnesium has been linked to anxiety, depression, ADHD and fatigue. Unfortunately, almost 70% of Americans don't eat enough magnesium. Magnesiums role in psychiatric conditions isn't well understood, partly because magnesium has so many complex roles in the brain - regulating neuronal function, optimizing thyroid function (an underactive thyroid can cause depression), reducing inflammation, as a precursor to neurotransmitters...I could go on. Or you could go eat some kale, which contains a hefty dose of magnesium and is one of the greens lowest in oxalates, a compound in many green leafy vegetables that can interfere with magnesium absorption.

CALCIUM // Calcium does more than build healthy bones! Calcium plays many roles in the regulation of neurotransmitters and the electrical impulses in our brain. There are many plant based sources of calcium, including leafy greens. A serving contains 9% your daily needs.

VITAMIN A & VITAMIN K // Two of those fabulous fat soluble vitamins we were missing out by following the low fat craze of the 90s. Vitamin A plays a role in creating the enzymes that make neurotransmitters while vitamin K makes fats called sphingolipids that make the structure of our brain. A serving of kale contains 200% daily needs of vitamin A and a whopping 600%+ daily needs for vitamin K.

I'm a huge fan of eating kale in salad form. The sturdy kale leaves won't wilt so you can whip up a kale salad that will last all week, dressed and all. To tenderize the leaves so I don't spend my entire lunch break chewing, I massage the dressing in. It can get a little messy and as much as I love to play with food, it's one task I'm happy to skip.

When I first tried this salad from Super Natural Everyday I fell in love, not just with the salad itself, but the ingenious method for softening kale leaves by roasting them with a flavorful dressing. Straight out of the oven, some of the kale leaves are nicely wilted while others get crispy. Basically, it's a kale chip salad. I know! And although you lose the crispiness with leftovers, it's still pretty fantastic.

To boost the brain power, I served this with salmon roasted in sesame oil, soy sauce and spritzed with a little lemon juice, but feel free to make it vegan with baked cubes of tofu or even extra hemp hearts, which are high in protein. You could also swap the black rice for more readily available brown rice, or other whole grains like farro, quinoa, or bulgur.

Crispy Kale, Black Rice and Coconut Salad

Serves 4-6

Adapted from Super Natural Everyday by Heidi Swanson, one of my favorite vegetarian cookbooks.

Ingredients

  • 1 cup black rice
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon sesame oil
  • 3 tablespoons soy sauce
  • 1 garlic clove, minced
  • Couple pinches cayenne
  • 2 10-ounce bags of chopped kale or two bunches, chopped
  • 3/4 cup shredded unsweetened coconut

Instructions

  1. Bring 2 cups of water to a boil with black rice. Reduce heat, cover and simmer 50-60 minutes until rice is tender and water is absorbed.
  2. Preheat oven to 350 degrees. In a medium bowl, whisk together olive oil, sesame, soy sauce, garlic and cayenne.
  3. Spread chopped kale evenly across two large baking sheets. Toss with coconut. Drizzle with about 3/4ths of the dressing. Place in the oven and bake 12-18 minutes until the coconut is golden and the leaves are slightly crispy around the edges. You may need to swap the pans positions in the oven (from upper to lower rack and visa versa) halfway through cooking.
  4. Remove kale from the oven and transfer to a large bowl. Add black rice, remaining dressing and toss to combine. Serve warm. Leftovers can be enjoyed cool or reheated slightly.

Spicy Lentil & Mushroom Veggie Burger and Vegan Sausage Hash

This month's theme for Recipe Redux is reworking leftovers. My spicy lentil and mushroom veggie burgers taste like sausage in a sweet potato hash made from the leftover burgers. 

Although I’ve seen and heard it all in my years as a dietitian without judgement, there are a few eating quirks I don’t understand. For example, people who don’t like chocolate. HOW IS THAT PHYSICALLY POSSIBLE?? I just don’t get it. Or with the recent popularity of intermittent fasting, people who skip breakfast and say they feel great. Are you sure you’re not homicidal by 10:30 am?

But what confuses me the most are people who don’t like leftovers. I understand it when you make a dish that turns out a little disappointing, but when you create something delicious, don’t you want to eat it for every meal for the rest of your life? Or at least for the next week?

That’s why this month’s Recipe Redux was such a challenge for me. The theme is reworking leftovers to get two dishes out of one. But what if I like the first one? Why fix something that’s not broken?

But the more I started to think about it, it made sense. Why not make extra portions of something more time intensive, then work the extras into an easy, weeknight meal?

So, I started to think about what I spend the most time on in the kitchen. Veggie burgers immediately came to mind. The frozen ones will do in a pinch, but once you’ve had a homemade veggie burger, its hard to go back. Only problem? Most recipes (or the tasty ones at least) involve cooking beans and/or grains, sauteeing vegetables, blending patties, forming patties, then pan-frying or baking said patties. It's not exactly weeknight friendly.

This first recipe for mushroom and lentil veggie burgers was heavily adapted from My New Roots. Rather than being made with the ingredients left whole then bound together with egg, all the ingredients are blended up in the food processor. The result is somewhat of a wet dough, which I was initially dubious of. But when you bake them in the oven with a quick spray of olive oil, they come out with a crispy crust and tender interior. Oh, and TONS of meaty flavor from the mushrooms and spices. In fact, of all things, the flavor reminded me of sausage, which inspired me to create recipe number 2.

A few years ago, Scott and I had this amazing Southern hash with sweet potatoes, collards and sausage when we were on vacation in Asheville. I decided to recreate it using crumbled veggie burger, added towards the end of cooking. You could top it with a fried egg, but since we were running out the door the play kickball, we enjoyed it plain. Which was anything but plain with all the flavor from the bitter greens, sweet sautéed potatoes and spicy “sausage.”

Spicy Lentil & Mushroom Veggie Burger

Makes 8 patties

Ingredients

  • 1 cup lentils (I used black lentils)
  • 1 tablespoon extra-virgin olive oil
  • 1 medium red onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 4 garlic cloves, minced
  • 8 ounces mushrooms, halved
  • 1 teaspoon cumin
  • 1/2 teaspoon thyme
  • 1/2 teaspoon smoked paprika
  • Pinch or two of cayenne
  • 2 tablespoons soy sauce
  • 1/2 cup pepitas (raw pumpkin seeds)
  • 1/2-3/4 cup oats
  • Burger buns
  • Toppings (lettuce, tomato, pickle, onion, mayo, mustard, etc)

Instructions

  1. Place lentils in a medium pot an cover with water by a few inches. Bring to a boil, reduce heat and simmer 20 minutes until tender. Drain and set aside.
  2. Preheat oven to 375 degrees.
  3. In a large pan on medium-high heat, heat olive oil. Add onion and pepper. Saute 5 minutes until onions are translucent. Add mushrooms and garlic and a pinch of salt. Cook until mushrooms are golden and have released their liquid. Add cumin, thyme, smoked paprika, cayenne. Stir and cook 1 minute until fragrant. Add 2 tablespoons soy sauce to deglaze the bottom of the pan.
  4. Place pepitas and oats in the food processor. Pulse until they form a breadcrumb-like consistency. Add sauteed vegetables and lentils with salt and plenty of pepper in the food processor and blend until combined. Taste and adjust seasoning as needed.
  5. Spray a baking sheet with olive oil. Form 8 balls and flatten slightly on the baking sheet. Spray again with oil and bake in the oven 40 minutes until golden.
  6. Serve on toasted buns with desired toppings.

Sweet Potato, Greens and Vegan Sausage Hash

Serves 4

Ingredients

  • 2 tablespoons olive oil
  • 4 small-medium sweet potatoes, diced
  • 1 large yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 bag of Trader Joe's Southern greens, or a bunch of greens of choice, stemmed and chopped
  • 2 leftover spicy mushroom and lentil burgers

Instructions

  1. Heat olive oil in a large sided skillet. Add potatoes and cook until starting to brown, about 5 minutes. Add onions and garlic and season with salt and pepper. If using sturdy greens, add the greens along with a couple tablespoons of water to help it wilt. If using tender greens, add them at the end. Continue to cook, stirring, until sweet potatoes are tender, about 15 minutes.
  2. Crumble in veggie burger, stir to combine and cook until heated through, 2 minutes.

Brown Rice Bowl With Five Spice Tempeh and Garlicky Greens

This brown rice bowl with five spice tempeh, garlicky greens, edamame hummus and pea shoots comes together in less than five minutes when the ingredients are prepped in advance. 

This weekend, I taught two nutrition classes, both focused on making healthy eating easy with meal prep and planning. So naturally, I spent quite a bit of time praising my favorite quick meal - the grain bowl.

Have you hopped on the grain bowl train yet? I wrote an in depth post on it a few months ago, sharing my formula for a perfect grain bowl, but basically it's a hearty salad with whole grains as it's base. Endlessly adaptable, it's a perfect way to use up random leftovers and vegetables hanging around the fridge. It's filling, nutritious, portable, fun to eat...basically it's perfect.

Free idea for any aspiring food bloggers: I think there should be an entire blog devoted to grain bowls. Will someone please do that? If you do, I promise to subscribe and share every post and also love you forever.

I've made a gazillion grain bowls (no exaggeration). Most aren't exactly a recipe, but rather a bunch of random stuff piled on some grains. It's always delicious, but not exactly blog worthy in the looks department. So when I made this picture perfect grain bowl last month, I knew I had to add it to the queue.

With all the ingredients precooked, this took just 5 minutes to throw together. And the prep was hardly intensive either. I cooked brown rice in the pressure cooker (2 minutes hands on time), sauteed baby bok choy and spinach (10 minutes, doing the dishes as it cooked), and baked tempeh (5 minutes hands on). Not too shabby.

A shout out to the star of this dish - the edamame hummus. Big thanks to Eat Well, Embrace Life for the special delivery. I was kind of skeptical, but it actually turned out to be my favorite flavor. If you can't find edamame hummus, simply swap in avocado slices or a drizzle of sesame oil for healthy fat.

Brown Rice Bowl with Five Spice Tempeh and Garlicky Greens

Serves 4

If you can't find edamame hummus, swap in sliced avocado. For a spicier version, use kim chi instead of fermented kraut.

Ingredients

  • 8 ounces tempeh
  • 1 teaspoon five spice powder
  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 lb baby bok choy, sliced
  • 6 ounce bag baby spinach
  • 3 cups cooked and cooled brown rice
  • 1/2 cup edamame hummus
  • 1/2 cup fermented sauerkraut
  • Pea shoots, microgreens or sprouts
  • Chili oil, for serving
  • Fermented soy sauce, for serving

Instructions

  1. Preheat oven to 375 degrees.
  2. Cut tempeh into 16 slices widthwise. Place on a oiled baking sheet. Sprinkle with half the five spice powder, salt and pepper. Flip and season the other side. Spray with olive oil. Place in the oven and bake 15 minutes. Flip, then bake an additional 10 minutes. Remove from oven, set aside and cool.
  3. Heat olive oil in a large skillet on medium-high heat. Add garlic, cook until fragrant, about 30 seconds. Add bok choy, saute until tender, about 5 minutes. Add spinach and cook until wilted, about 3-4 minutes. Season with salt and pepper and set aside to cool.
  4. Place 3/4 cup brown rice in a bowl. Place 4 slices of tempeh, 1/4th of the vegetables, 2 tablespoons of hummus, 2 tablespoons of sauerkraut, and a handful of pea shoots in piles over the brown rice.
  5. Drizzle with chili oil and soy sauce to serve.

You might also love:

Build a Perfect Grain Bowl
Build a Perfect Grain Bowl
Jamaican Jerk Tofu Bowl with Garlicky Greens
Jamaican Jerk Tofu Bowl with Garlicky Greens
Buddha Bowl with Marinated Tofu, Kimchi, and Spinach
Buddha Bowl with Marinated Tofu, Kimchi, and Spinach

Kabocha, Kale & Roasted Garlic Soup

A simple winter soup made with the most delicious of all the winter squash - kabocha. Roast a head of garlic along with the squash for a rich, caramelized flavor and stir in sauteed kale for a hit of fresh green. 

Remember when I first met kabocha and quickly fell in love? Well guess what? We're still going strong! In fact, I've left Scott and kabocha and I are moving in together ;-)

Okay, that last part was weird...

But in all seriousness, kabocha and I have been having quite the love affair this winter. I can't get enough of it's dense, creamy texture and rich sweetness! I've been throwing roast cubes of it into everything I eat...and sometimes snacking on caramelized cubes of it between meals. But mostly, I've been making soup. Lots and lots of soup.

I tend to get sick of pureed soups pretty quickly, but I remain enamored with this basic one, even after multiple batches. You can use this recipe as a template and add different flavors and spices as you like. Give it a Middle Eastern flair with a sprinkle of za'atar, swirl of olive oil and dollop of plain yogurt. Stir in sweet rice cake balls to make a traditional Korean soup called danhobak juk. Stir in curry and turmeric for an Indian spiced soup. Or, go all Paula Dean with it and cook the kale in rendered bacon fat then garnishing with crumbled bacon. Kale cancels out bacon, or something like that.

For a topping, I saved the kabocha squash seeds and roasted them as I whipped up the soup. One thing I love about winter squash is you get a meal and a snack out of one piece of produce. Squash seeds are packed with nutrition - healthy fats, fiber, zinc, and copper to name a few. I've seen many recipes that call for meticulously soaking and cleaning the seeds, but I say pfffttt to that! The squash "guts," if you will, may not be as pretty, but it adds flavor and that's the important thing.

This is one of those recipes that speaks for itself, so I'll just get to it. But first, tell me your go-to winter soups in the comments below. The temperature is dropping and I need some inspiration!

Kabocha, Kale & Roasted Garlic Soup

serves 4-6

You could certainly make this with any other winter squash, it's just that kabocha is the best, so why would you :) Other greens, like chard or collards, work in this as well, just adjust your cooking times accordingly so the greens are wilted, not crunchy.

Ingredients

  • 1 medium kabocha squash
  • 1 head garlic
  • 2 tablespoons extra virgin olive oil
  • 1/2 large yellow onion, chopped
  • 1 bunch of kale, thick stems removed, chopped
  • 4 cups vegetable broth
  • 1/2 teaspoon turmeric
  • 1/8 teaspoon cayenne

Instructions

  1. Preheat oven to 400 degrees.
  2. Carefully cut the squash in half. Scoop out the seeds and guts using a spoon, reserving only the seeds in a small bowl. Cut each half in half so you have four sections. Drizzle with a teaspoon of olive oil and season with salt and pepper. Place on a large baking sheet.
  3. Peel away the paper outer layers of the garlic. Drizzle with 1 teaspoon olive oil and wrap with a square of aluminum foil. Place alongside the squash.
  4. Place pan with garlic and squash in the oven and roast about 45 minutes until tender. Check the squash after about 30 minutes with a fork to see if it's tender. Remove from oven and set aside until cool enough to handle.
  5. While cooling, heat 1 tablespoon olive oil in a large pot. Add onion and saute 3-5 minutes until translucent. Add kale, salt and pepper and saute until wilted, adding a couple tablespoons of water to help it steam.
  6. While the kale is wilting, scoop squash flesh and roasted garlic (just squeeze the individual cloves out of it's paper) into a blender. Add vegetable broth, turmeric and caynne and blend until pureed. Pour into the pot with the kale. Add 2 cups water to the blender to help rinse out the remaining squash puree and pour that into the soup. Season with salt and pepper.
  7. Bring soup to a simmer then cook 10 minutes to allow the flavors to meld.
  8. Reduce oven temp to 375. While the soup is simmering, toss the seeds with 1 teaspoon olive oil, salt and pepper. Spread evenly on a baking sheet (can use the same one you roasted the squash on). Roast for 10-15 minutes until crispy and crunchy, but not browned.
  9. Serve soup garnished with toasted seeds.

Cauliflower Mash Bowls on The Lean Green Bean

A big bowl of vegan comfort! Cheesy cauliflower mash is topped with garlicky greens and white beans then served with a rich mushroom and red wine gravy. 

Blogging has enriched my life in so many ways I never imagined when I clicked "publish" on my first post. It's forced me to learn and grow as a dietitian, cementing my personal food philosophy while expanding my knowledge of the field. It inspired me to follow my dreams and start my own private practice. It's brought incredible opportunities to my life both professionally and personally.

However, the greatest part of starting this blog has been becoming a part of a wonderful, caring and collaborative community of dietitian bloggers. I've seen, and sadly, been a part of so many workplaces where people compete for success, putting others down so they can get ahead. This beautiful community of health minded women (and men!) is exactly the opposite. If there is one thing I learned at Blog Brulee, community is the key to success and we definitely have a powerful and supportive community!

If RD bloggers are a community, then Lindsay of The Lean Green Bean is our model citizen! She is always sharing and promoting other peoples work to her massive following. She's the first to congratulate on successes. Lindsay even took time out of her busy schedule to give me advice on starting my practice way back when.

If you haven't checked out her blog, you definitely need to. She shares tons of simple, healthy recipes (including my personal favorite, blueberry cashew bars), workout tips, and tons of inspiration for Sunday meal prep. Lindsay is a pro at keeping things simple and efficient, so I know my mom or soon to be mom readers will gets tons of helpful info on raising healthy kids.

So when she asked if I'd like to guest post for her blog while she enjoys her time as a new mom to Baby Bean  patiently waits for a fashionably late little boy, I was ecstatic! Of course I'd help a sister out!

I went all out in creating this cheesy cauliflower mash bowl, topped with garlicky kale, white beans and a rich mushroom gravy. Vegan comfort food to the max! Although in hindsight, I probably should have created a spicy eggplant dish.

Now, before I have you head on over to The Lean Green Bean, a bit of sad news. Well, sad news for you, not really for me :) In light of spending a bit more time nourishing my soul as well as I nourish my body, I'm taking a little break from blogging next week as I travel with my family. We'll be going to the Dordogne region of France, basically recreating my first trip out of the country when I was six (hopefully minus the chicken pox and episode when I sat on a chocolate cookie and cried for an hour cause it looked like I pooped my pants). In hindsight, that first trip is a big part of the reason I'm a dietitian today - it's where I fell in love with food! Although I won't be blogging, I'll be staying active on the tweeter and instagram. Be sure to share all your soul nourishing pictures with me using the hashtag #nourishyoursoul.

Now, check out The Lean Green Bean for the recipe!

Vegan Southwestern Tempeh Hash

Tempeh, a fermented soy food, is one of the most nutritious vegan sources of protein. If you've never tried it, this vegan Southwestern tempeh hash with sweet potatoes and kale is a great place to start! 

When I started my undergraduate degree in nutrition, it was pretty much accepted that soy protein was a good thing. In 1999, the FDA had approved a health claim stating a diet low in saturated fat and cholesterol including soy protein is associated with a lower risk of heart disease. There was plenty of research to back it up – one meta-analysis of 34 studies found a 13% decrease in unhealthy LDL cholesterol associated with soy protein consumption.

But by the time I graduated in 2007, a full blown nutrition controversy was brewing.  That same year, a group of scientists petitioned the FDA to reverse this claim, so the FDA agreed to reevaluate. A  year earlier, the American Heart Association reversed it’s position on soy protein and cholesterol lowering (although they still endorsed soy products as a low saturated fat protein source). Most argued that soy protein did not significantly lower cholesterol enough to warrant a claim. Others claimed soy itself is unhealthy, linking it to food allergies, breast cancer, weight gain and thyroid disease.

So what’s the truth about soy?  Weeding through the many conflicting studies is complicated, but most of the inconsistency in research results can be explained by the difference in the way soy is consumed in Asia versus the United States. Most of the initial research indicating a benefit from soy was conducted in Asia, where soy is consumed in an unprocessed or minimally processed form. It's often fermented, a process that makes the nutrients more absorbable. Here in the states, despite being a country of tofu-phobics, we actually consume a huge quantity of soy, usually in a highly processed form. Soybean oil is used mostly in processed foods as a less expensive alternative to the butter, olive oil and other fats used in home cooking.  Soy proteins, like textured vegetable protein and soy protein isolate are found not just in meats alternatives, but hidden in nutrition shakes, protein bars, canned soups, and condiments.

The soybean itself is a nutrient rich food. Soybeans contain vitamins like vitamin K and B vitamins. Soybeans are mineral rich, with iron, phosphorus, copper and potassium. They even have a pretty decent dose of omega 3 fats. And there's plenty of research showing soy can be of benefit in the prevention of chronic disease.

Heart Disease

Most heart healthy benefits of soy are the result of being a plant-based substitute for meat and other animal foods. But soy also contains a phytonutrient called soyasaponin, which helps prevent lipid oxidation in blood vessels and reduce the absorption of cholesterol in the gut.

Cancer Prevention

Soy and cancer prevention is controversial topic.  Most of the confusion has to do with the estrogen-like effect of isoflavones, a compound found in high quantities in soy.  Excess estrogen has been linked to cancer, especially breast cancer, so on the surface, you would think something similar to estrogen would have similar, cancer-promoting effects. But estrogen is about 1,000 times stronger than the isoflavones found in soy. Isoflavones may actually reduce the risk of estrogen dependent cancers by blocking estrogen receptors in cells. The anticancer benefit of soy seems to be especially powerful in fermented soy foods, like tempeh, which are more concentrated in genistein, a substance that kills cancer cells.

Probiotics

When soy is consumed in a fermented form, as in tempeh, miso and natto, soy is an excellent source of probiotics, healthy bacteria that aid in digestion, promote nutrient absorption and enhance immunity. Recent studies have also linked a healthy intestinal flora to a reduced risk of colon cancer, inflammatory bowel disease and even obesity.

Vegan Southwestern Hash

Serves: 4

Adapted from Martha Stewart Meatless

Ingredients

  • 4 small sweet potatoes, diced in 1/2-inch cubes
  • 1 chipotle pepper in adobo, minced plus 2 teaspoons adobo sauce
  • 8 ounces tempeh, crumbled
  • 1 tablespoons coconut oil, avocado oil or olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon cumin
  • 4 handfuls of chopped, stemmed kale
  • 2 tomatoes, seeded and diced
  • 3 scallions, sliced
  • 1 14-ounce can black beans, drained and rinsed
  • 1 tablespoon nutritional yeast
  • Salt and black pepper to taste
  • 1 avocado, diced
  • 1 lime, sliced

Instructions

  1. Bring a large pot of water to a boil. Add sweet potatoes and boil until mostly tender, about 10 minutes.
  2. Toss together crumbled tempeh and adobo sauce, set aside.
  3. Heat 1 tablespoons oil in a large skillet on medium-high heat. Add potatoes. Cook without moving for a few minutes, then flip with a spatula. Continue to cook, flipping with a spatula every few minutes or so, until browned and tender. Stir in garlic and cumin and cook an additional 30-60 seconds until fragrant. Add kale. Cook 2 minutes until mostly wilted. Add tomatoes and scallions. Cook another 2 minutes until tender. Stir in black beans, reserved marinated tempeh and cook until warmed through, about 1-2 minutes.
  4. Remove from heat, season with salt and pepper to taste. Stir in nutrition yeast and avocado.
  5. Serve with lime slices if desired.

Easy Jerk Tofu Bowl with Garlicky Collards

Easy Jerk Tofu Bowl with Garlicky Collards

This easy jerk tofu bowl with garlicky collards is an explosion of flavor! Pile brown rice with garlicky sauteed collards, sliced avocado and crispy baked jerk tofu! This vegetarian bowl recipe is easy, quick, and will definitely satisfy your taste buds. Less than 10 ingredients!

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Quinoa and Kale Stuffed Peppers

These stuffed peppers are filled with a vegan mix of quinoa, kale and Middle Eastern spices.

Earlier this year, my husband and I cancelled cable and started streaming shows instead. It was a pretty fantastic decision. Besides saving money, we have the freedom to watch any season of all our favorite shows at any time of the day. If I want to watch seasons 1-7 of 30 Rock, I can. If I want to watch that episode of the X-Files where the parasitic Siamese twin of a circus act can detach from his body and eat other people, I can. And if I feel like watching nothing but documentaries and TED talks for a week, I can do that too. Technology is awesome.

The only thing I miss about cable? The commercials. Err, the good ones at least.

It was just the other day that I finally saw the Bud Light quinoa commercial and I just about fell off my chair laughing.  The look on that guys face as he proudly pronounces “it’s a qween-o” is classic!

Despite the funny name, quinoa isn't as weird as as it sounds. 'KEEN-wah' is an ancient South American grain whose cultivation can be dated back to 3000 BC. It was a staple crop of the Incas, along with potatoes and corn. At one point, they were growing over 250 different varieties, but after the Spanish conquest, quinoa all but disappeared. You see, the Spanish, shocked at the Inca’s ability to put up a good fight, despite the fact that they had no guns or horses, assumed it was quinoa that gave them their strength. Fearful of an Inca coup, they banished its cultivation. Maybe they were on to something! It certainly is a nutrition powerhouse!

Although we eat quinoa as a grain, it’s technically a seed of a plant in the same family as spinach, chard, and beets. Being a seed, it contains more fat and protein than other grains.  Half a cup of quinoa contains 12 grams of protein, making it perfect for meatless meals.  Because quinoa is higher in fat, it's also a rich source of fat soluble vitamins like vitamin E and even contains small amounts of omega 3 fats. It contains a hefty dose of phytonutrients – quercetin,  kaemphferol, vanillic acid, coumaric, two of which (flavonoids quercetin and kaemphferol in case you were wondering) are so concentrated in quinoa, some varieties actually contain more than berries, a food usually touted as the top source of flavonoids.

At first, I wasn’t crazy about quinoa, having only tried it as a pilaf-style side dish. It wasn’t until I traveled to Peru and saw versatile it is that I fell in love. I enjoyed it in rich potato soups, whipped into a soufflé, stuffed into eggplant rolls – it was all delicious! Now we cook quinoa about once a week. Looking to break out of the box of flavored quinoa mix? Here are some of my favorite quinoa uses:

  • Mix cooked quinoa into veggie patties where it adds a meaty texture. My favorite was a black-eyed pea and quinoa cake I made for New Years, but I just pinned this recipe and I have a feeling it might come out on top!
  • If you’re bored of your standard oatmeal, make quinoa porridge for breakfast.  If you’re cooking a dish with quinoa, make a little extra then heat it up in a pot with almond milk and drizzle with honey or pure maple syrup. Garnish with toasted nuts, chopped fresh fruit and cinnamon.
  • Quinoa, with it’s satiating protein and fat and chewy texture, makes it a perfect salad topping.
  • Quinoa is a perfect stand-in for rice in comfort food casseroles. Broccoli and cheddar quinoa casserole? Chicken enchilada quinoa bake? Yes please!
  • My favorite simple, no fail, always satisfying weeknight dinner - sauté veggies in a flavorful sauce and serve over a bed of quinoa. Top with toasted walnuts and feta or goat cheese. Dinner in less than 30 minutes!

Quinoa and Kale Stuffed Peppers

serves 4

Adapted from Martha Stewart Living

Ingredients

  • 2 medium tomatoes, seeded and diced
  • 1 1/2 teaspoon coriander seeds
  • 3/4 teaspoon cumin seeds
  • 1/4 teaspoon fennel seeds
  • 1/8 teaspoon crushed red pepper flakes
  • 1/8 teaspoon cinnamon
  • 3 tablespoons extra-virgin olive oil
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1 serrano chile, minced
  • 1 cup uncooked quinoa
  • 1 bunch kale, stemmed and coarsely chopped
  • 1/3 cup dried currants or golden raisins
  • Juice from 1 orange
  • 1/3 cup walnuts or pine nuts, toasted
  • 4 large red, yellow or orange bell peppers, halved lengthwise and seeded

Instructions

  1. Preheat the oven to 350 degrees. Toast coriander, cumin, and fennel seeds in a small pan over medium heat, or pop them in the toaster oven for a few minutes, until fragrant. Transfer to a spice grinder with the red pepper flakes. Process until powdered then stir in cinnamon.
  2. Heat 3 tablespoons olive oil in a medium saucepan on medium heat. Add onion, garlic, 1 teaspoon salt, and chile. Cook, stirring occasionally, until onion is translucent, about 5 minutes.
  3. Add chopped tomatoes and cook until most of the liquid has evaporated, about 3 minutes. Mix in the spices and cook for about 30 seconds. Add the quinoa to the pot. Stir to coat. Pour in 1 1/4 cup water, bring to a boil, then reduce to a simmer. Cover and cook about 10-12 minutes. Add kale. Stir and cook until wilted about 2-4 minutes. While the quinoa is cooking, place the currants or raisins in a small bowl with the orange juice and let stand for 15 minutes.
  4. After the quinoa has cooked, stir in the soaked currants or raisins, juice and nuts. Season with salt and black pepper.
  5. Place the pepper halves in a large baking dish. Divide the quinoa mixture between each half, mounding slightly. Pour about 1/2 cup water into the baking dish. Cover the dish with foil and bake until the peppers are tender, 40-50 minutes, and serve.

Fig and Proscuitto Salad

Fig and Proscuitto Salad

Celebrate seasonal figs with this simple fig and prosciutto salad with goat cheese and an easy sherry vinaigrette! My mom has a couple big fig trees in her front year, which is good motivation to visit in the summer when they're free for the picking. You'll love the combination of sweet, jammy figs and salty prosciutto in this salad. 

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